Layered Burek – Fillo Meat Pie

Layered Fillo Meat Pie - Burek | All that's Jas

 

This step-by-step recipe for layered burek – fillo meat pie is perfect for when you’re first starting cooking with fillo dough. It’s a fuss-free, easy process that will eliminate your fear of making fillo dishes for good. Check baking with fillo off your bucket list now!

 

Step by step recipe to a crispy, flaky, golden fillo meat pie for the entire family to enjoy. | allthatsjas.com | #fillo #phyllo #meatpie #burek #dinner #recipes #stepbystep #filodough #pastry #appetizer #snack #dinner #lunch

 

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Tackling and succeeding in something new is always so rewarding especially when the outcome is as delicious as the meat filling between the layers of fillo pastry. I promise you’ll be making this meat pie aka burek again and again!

 

Savory fillings baked in thin flaky pastry dough known as fillo, filo, phyllo or yufka are popular throughout southeastern Europe, one of many legacies of Ottoman Empire. Stretching raw dough into paper-thin sheets likely originated in the kitchens of the Topkapı Palace in Turkey, during the time of their 400+ years of ruling.

 

Do you ever wonder who was the very first person (or a team of people) that came up with dough and then thought of stretching it so thin you can almost see through it? I spend many sleepless nights thinking of origins of food and other amazing things that make our world. Doesn’t everyone?

 

How to make layered burek with fillo pastry?

 

This process is truly simple:

  • First, clean a large working surface.
  • Next, prepare your filling (full recipe below), then melt the butter or get oil ready, and grease the baking dish.
  • Lastly, open the package with thawed fillo dough.  Keep the dough covered with a barely damp towel to prevent from drying out. Handle the thin sheets gently but don’t worry if they tear. Once baked, it won’t be visible.
  • Layer a couple of sheets of fillo into the prepared pan and drizzle with oil. Spread some of the meat filling on top of the pastry sheet and repeat layering until the filling is used up.
  • Bake.
  • Eat.
  • Easy!

 

Every country of the Balkan region and region within a country is proud of their version of burek. You might remember Albanian burek recipe guest posted by a young cook a while back. Burek, the meat pie, is one of the Bosnian favorite national meals.

 

Using commercially produced fillo dough is almost an insult to a true Bosnian, but who has time to make it from scratch? Not me, although I do know how to make this paper-thin dough. We think of Greece when we hear fillo, especially baklava and spanakopita, although fillo and those dishes are traditional to all Balkan countries.

 

Where to buy fillo dough?

 

Your local grocery stores most likely carry fillo pastry in the refrigerator with pie crusts. They often don’t stock enough though, but fear not! You can easily order them online directly from The Fillo Factory. The best part is, there are varieties of fillo dough you can choose from.

 

I suggest thinner pastry for baklava and all the others are good for various savory recipes unless otherwise specified. I know you will love them so go ahead and order a few. They ship frozen and will keep great in your freezer for months!

 

Burek pita aka meat pie is best enjoyed with buttermilk

 

Interesting fact: There is an ongoing dispute amongst my fellow countrymen when it comes to the name of various fillo pies. No matter the filling, we call stuffed fillo dough a pie, aka pita.

 

But now it gets more complicated: if the filling is meat, then the pie is called burek. Cheese, spinach, potato, zucchini, and even apple and sugar cream fillings are merely called “[the name of the filling] pita”.

 

However, burek has become a common noun and some refer to all pitas as “burek with [the name of the filling]”, hence the dispute. Basically, it’s not burek with cheese, it is cheese pita. First world problems.  🙂

 

Step by Step Recipe for Layered Burek – Fillo Meat Pie

Step by step #recipe to a crispy, flaky, golden fillo meat pie for the entire family to enjoy. #burek #meatpie #fillo #phyllo #stepbystep Click To Tweet

 

Recipe for the meat pie with beef and fillo, layered and baked golden

 

INGREDIENTS:

  • 1 package frozen fillo dough, thawed
  • 1 pound ground beef
  • 2 large onions, chopped
  • 1 garlic clove, minced
  • 1 tablespoon Vegeta (optional)
  • Salt and black pepper, to season
  • 2 eggs
  • 1 cup sour cream
  • 2/3 cup vegetable oil

 

~ Free Tip ~

  • Use melted butter instead of oil.
  • Try replacing onions with leeks for a different hint of flavor. 

 

DIRECTIONS:

  1. Sauté onions in a large skillet over medium-high heat until translucent, about 3-4 minutes. Do not overcook them; they’ll finish cooking in the oven. Add ground beef, garlic, Vegeta if using, salt, and pepper.
  2. Simmer for 15 minutes and let cool. Beat the eggs with sour cream and mix with the ground beef and onion mixture.
  3. Preheat oven to 375 degrees Fahrenheit. Grease a 9×13 baking pan generously with oil.
  4. Lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
  5. Place two (three if extra thin) sheets of fillo dough into the prepared pan. Fold any excess dough in or cut with scissors. Brush or drizzle the top sheet with oil. Spread some of the meat filling evenly over the fillo, about 3 tablespoons. Repeat the layering process until the filling is used up, finishing with two-three layers of fillo.
  6. Brush the top of the pastry generously with remaining oil. With a sharp knife, cut the phyllo pie into squares.
  7. Bake for 45-60 minutes, or until cooked through and golden brown in color. Serve with buttermilk or Balkan style yogurt (like Greek) for authenticity.

How to make burek, a meat fillo pie

Savory meat filling between layers of crispy fillo pastry sheet

The meat fillo pie makes a perfect lunch, dinner, snack, and an appetizer.

Layered Burek - Fillo Meat Pie
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
 
Step by step recipe to a crispy, flaky, golden fillo meat pie for the entire family to enjoy.
Course: Appetizer, Main Course, Snack
Cuisine: Bosnian
Servings: 8 -12
Author: Jas
Ingredients
  • 1 package frozen fillo dough thawed
  • 1 pound ground beef
  • 2 large onions chopped
  • 1 garlic clove minced
  • 1 tablespoon Vegeta optional
  • Salt and black pepper to season
  • 2 eggs
  • 1 cup sour cream
  • 2/3 cup vegetable oil
Instructions
  1. Sauté onions in a large skillet over medium-high heat until translucent, about 3-4 minutes. Do not overcook them; they’ll finish cooking in the oven. Add ground beef, garlic, Vegeta if using, salt, and pepper.

  2. Simmer for 15 minutes and let cool. Beat the eggs with sour cream and mix with the ground beef and onion mixture.
  3. Preheat oven to 375 degrees Fahrenheit. Grease a 9x13 baking pan generously with oil.
  4. Lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
  5. Place two (three if extra thin) sheets of fillo dough into the prepared pan. Fold any excess dough in or cut with scissors. Brush or drizzle the top sheet with oil. Spread some of the meat filling evenly over the fillo, about 3 tablespoons. Repeat the layering process until the filling is used up, finishing with two-three layers of fillo.
  6. Brush the top of the pastry generously with remaining oil. With a sharp knife, cut the phyllo pie into squares.
  7. Bake for 45-60 minutes, or until cooked through and golden brown in color. Serve with buttermilk or Balkan style yogurt (like Greek) for authenticity.
Recipe Notes

~ Free Tip ~

  • Use melted butter instead of oil.
  • Try replacing onions with leeks for a different hint of flavor.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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11 Comment

  1. Reply
    Leeks and Potato Soup «
    December 11, 2013 at 2:28 pm

    […] sauce as a side dish but I also like to substitute leeks for onions quite often like in this recipe. Paired with pancetta and caramelized it gives a perfect topping. In Turkey, I hear, leeks are […]

  2. […] filled with meat is called burek. You might remember a recipe for burek with layered phyllo dough I shared long time ago. That’s the shortcut version when I’m in a […]

  3. Reply
    irisandhoney
    August 24, 2018 at 11:01 am

    This sounds delicious! I can’t wait to try to make it myself! Thanks for sharing!

    1. Reply
      Jas
      August 24, 2018 at 9:32 pm

      Thank you much! Hope you’ll try it and let me know how you liked it 😀

  4. Reply
    Antonia
    August 24, 2018 at 1:56 pm

    This looks delicious, Jas! I love about anything with phyllo. Thank you for sharing! 😀

    1. Reply
      Jas
      August 24, 2018 at 3:15 pm

      That makes two of us, Antonia 😀 Thanks for visiting!

  5. Reply
    FrugalHausfrau
    August 25, 2018 at 3:07 pm

    Beautiful dish and such a fun share, Jas! Thanks for bringing your dish to Fiesta Friday!

    Mollie

    1. Reply
      Jas
      August 26, 2018 at 9:37 pm

      Many thanks, Mollie! Have a great week. x

  6. Reply
    Jhuls
    August 26, 2018 at 6:56 am

    Jas, it’s like you have just read my mind! I was just thinking of making bourek. This is such a good idea. I love bourek, so I am sure I would love this, too. Thanks for sharing! x

    1. Reply
      Jas
      August 26, 2018 at 9:33 pm

      Ha, that’s awesome! Since you love burek, I know you will love this version too! Hope you’ll try it! Hugs!

  7. Reply
    Mary-The Boondocks Blog
    August 29, 2018 at 10:21 pm

    Jas this sounds like a very interesting recipe. I have never heard of this one before. Anything that involves fillo is always a favorite in my house!

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